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Source: America's Favorite Food Associations

Turkey Tetrazzini
A great Italian meal that is perfect for Thanksgiving leftovers! Serve it for lunch or dinner.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
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2 tablespoons cornstarch
1 1/4 cups skim milk
3/4 cups turkey broth, or reduced-sodium chicken bouillon
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup Grated Parmesan cheese
2 tablespoons white wine
1 can (4 ounces) mushrooms, drained
1 jar (2 ounces)chopped pimiento, drained
4 ounces spaghetti, cooked according to package directions and drained
2 cups cooked turkey, cut into 1/2 inch cubes
2 tablespoons sliced almonds

In 3-quart saucepan over medium heat, combine cornstarch, milk, broth, salt, garlic powder and pepper. Bring mixture to boil, stirring constantly. Remove from heat and stir in cheese, wine, mushrooms, pimiento, spaghetti and turkey.

Pour turkey mixture into lightly greased 9-inch square casserole dish. Top with almonds. Bake at 375 degrees F. 25 minutes or until mixture bubbles and top is browned.

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